Stir 2 teaspoons dried parsley, ¾ teaspoon dried dill, 1 teaspoon garlic powder, and 1 teaspoon onion powder together in a small bowl.

Stir ¼ cup of the low-sodium beef broth, 2 tablespoons cornstarch, 1 tablespoon soy sauce, and 1 tablespoon Worcestershire sauce together in a liquid measuring cup or small bowl until the cornstarch is suspended.

Pat 1 (3- to 4-pound) boneless beef chuck roast dry with paper towels. Season all over with 1 ½ teaspoons kosher salt and ½ teaspoon black pepper.

Heat 1 tablespoon olive oil in a large 12-inch cast-iron or stainless steel skillet over medium-high heat until shimmering. Add the roast and sear until dark golden brown on two sides, 5 to 9 minutes per side. Transfer to a 6-quart or larger slow cooker.

Add the remaining ¼ cup low-sodium beef broth to the skillet, and use a wooden spoon to scrape up any browned bits. Pour into the cornstarch mixture and whisk to combine.

Sprinkle the herb mixture over the beef and pour the broth mixture over the top. Turn the beef to coat in the mixtures. Dot 4 tablespoons cut-up unsalted butter over the beef. Add 8 jarred pickled pepperoncini peppers around the beef.

Cover and cook on the LOW setting until the beef is very tender, about 8 hours. Shred the meat directly in the slow cooker with 2 forks (or transfer to a cutting board to shred). Stir into the gravy. Taste and season with more kosher salt as needed. Serve with mashed potatoes, egg noodles, roasted potatoes, or on sandwich rolls.